Best Homemade Crockpot Cheeseburgers Recipe

Ever want a cheeseburger so juicy and flavorful it tastes like you bribed a grill master to make it for you—without actually touching a grill? Yeah, same. Enter: Crockpot Cheeseburgers. I know, it sounds a little wild. A cheeseburger in a slow cooker? But trust me on this—once you try it, you’ll wonder why we didn’t start doing this sooner. (Spoiler: people are lazy and skeptical… like me. Until I tried it.)

In this article, I’m gonna walk you through everything you need to know about these ridiculously good, melt-in-your-mouth, crockpot-style cheeseburgers. From why they work, to how to make ’em, to little tweaks that take them from “meh” to “MAKE THIS AGAIN RIGHT NOW”, we’ve got it all covered.

Let’s get cooking. Or should I say… slow cooking. 😉

Why Crockpot Cheeseburgers? (AKA: Why Are We Doing This?)

So, why the heck would anyone make a cheeseburger in a crockpot when grills and skillets exist?

Well, here’s why:

• Insanely Juicy: Crockpot cooking traps moisture like a ninja. No dry hockey puck patties here.
• Set It and Forget It: Toss the ingredients in, walk away, come back to magic. (Yes, actual magic.)
• Batch-Friendly: Cooking for a crowd? The crockpot’s your new BFF.
• Flavor Bomb: Everything simmers together—onions, spices, beef, cheese—like a flavor party with zero effort.

Basically, it’s the lazy person’s path to burger glory. And no, it doesn’t come out mushy or weird. Think Sloppy Joe meets juicy cheeseburger, and you’re right on track.

What You’ll Need (A.K.A. The Ingredient Roll Call)

Alright, let’s talk ingredients. You don’t need anything fancy here—just good ol’ burger basics.

Here’s what I use (and love):

• 2 lbs ground beef (80/20) – Don’t go too lean. Fat = flavor.
• 1 small onion, finely diced
• 1 tbsp Worcestershire sauce – Because it makes everything beefy better.
• 1 tsp garlic powder
• 1 tsp salt + ½ tsp black pepper
• 8 oz cream cheese – Yep. This is the secret weapon.
• 2 cups shredded cheddar cheese – Use sharp for extra flavor punch.
• Burger buns – Or brioche, if you’re feelin’ bougie.
• Pickles, lettuce, tomato, mustard, ketchup—whatever you like.

Optional add-ins for extra oomph:

• Crumbled bacon
• Jalapeños
• Diced tomatoes
• A splash of hot sauce (for those who like to live dangerously 🔥)

Step-By-Step: How to Make Crockpot Cheeseburgers

Let me break this down in a way that even a sleep-deprived zombie could follow.

Step 1: Brown the Beef First

I know, I know—why not just throw it all in raw? Because ground beef gets a weird texture in the slow cooker if you skip browning. Don’t skip this step.

• In a large skillet, cook your ground beef and onions until the meat is no longer pink.
• Drain the grease (unless you enjoy beef soup, which… no judgment?).
• Stir in garlic powder, salt, pepper, and Worcestershire sauce.

Step 2: Transfer to Crockpot

• Toss the cooked meat mixture into your slow cooker.
• Add the cream cheese and shredded cheddar.
• Give it a light stir, just to spread the love.

Step 3: Cook Low and Slow

• Cover and cook on LOW for 2–3 hours.
• Stir occasionally to melt everything evenly and keep it creamy.

FYI: Don’t cook on high unless you like your cheese separating into an oil slick. (Been there, regret it.)

Step 4: Serve It Up!

• Spoon that cheesy burger goodness onto toasted buns.
• Add your toppings.
• Shove into your mouth.
• Repeat.

How Do They Taste?

Ever had a cheeseburger so juicy and creamy it practically slid into your soul? That’s this. The cream cheese makes it insanely rich, the cheddar adds that classic tang, and the meat stays tender from slow cooking.

IMO, it’s basically a cheeseburger upgrade—like the iPhone of burger formats.

Tips to Level Up Your Crockpot Cheeseburgers

Wanna take this from great to god-tier? Try these:

Use Brioche Buns

Soft, buttery, and slightly sweet—brioche elevates everything. Even your mood.

Add Pickle Juice

Weird? Yes. Delicious? Also yes. A splash in the mix adds tang and depth.

Serve with Toppings Bar

Great for parties. Lay out:

• Diced onions
• Sliced pickles
• Crushed chips (for crunch!)
• Jalapeños
• Hot sauces
• Sauerkraut (for my fellow rebels)

Double the Cheese

Yes, there’s already cheese inside. But a little slice on top before serving? Chef’s kiss.

Can You Make It Ahead?

Absolutely. In fact, it might be better after a night in the fridge.

• Cook it, cool it, refrigerate it.
• Reheat in the slow cooker on low or zap in the microwave (covered).
• You might need to stir in a splash of milk or cream to loosen it up.

Boom—instant weeknight dinner win.

Frequently Asked Questions (Let’s Clear These Up)

Can I use ground turkey instead of beef?

Sure, if you have to. Just add a little extra seasoning since turkey’s leaner and milder. Or, FYI, add a splash of olive oil to help with moisture.

What size crockpot works best?

I use a 4-quart and it works like a charm. If you’re doubling the recipe (and honestly, you should), go for a 6–7 quart model.

Does the cheese get weird or gritty?

Not if you stir occasionally and keep it on low. Just don’t overcook or crank the heat—cheese hates that.

Can I freeze it?

Yup! Let it cool, portion it into freezer bags or containers, and freeze for up to 2 months. Reheat on the stove or microwave, stirring well.

Why This Recipe Is Low-Key Genius

Let’s be honest—burgers are amazing. But they’re also kinda messy and time-consuming when you make them the old-school way. The crockpot version?

• No flipping
• No splatter
• No grill drama
• Just cheesy, beefy, comfort food with minimal effort

It’s basically the best parts of a burger without the kitchen chaos. Perfect for game nights, casual dinners, potlucks, or those “I refuse to cook but still want something awesome” days.

Q: Can I make Crockpot Cheeseburgers keto-friendly?

Yes! Skip the buns and serve the cheesy beef over lettuce, in a bowl, or with low-carb tortillas.

Q: What cheese works best?

Sharp cheddar is a classic, but pepper jack or mozzarella can add fun twists. Just don’t use pre-shredded cheese—it melts weird.

Q: Can I add veggies?

Absolutely. Diced bell peppers, jalapeños, or even mushrooms sautéed with the beef add great texture and flavor.

Q: How long does it keep in the fridge?

3–4 days, tightly covered. Reheat in the microwave or stovetop with a splash of milk or broth if needed.

If you’re still reading this and not halfway to your kitchen, I don’t know what to tell you. Go make these cheeseburgers. You deserve them. 😎

Related Recipes:

•  Teriyaki Parmesan Burgers with American Cheese
• Smashed Chickpea Avocado Dill Pickle Sandwiches:
•  Beef Stroganoff with Egg Noodles:

Final Thoughts: 

Do you like delicious food?
Do you like not working too hard for it?

Then yeah, you should absolutely make crockpot cheeseburgers.

I’ve made these for friends, family, and even picky eaters who normally swear by the grill. Everyone asks for seconds. Every. Time.

Try it once—and tell me it’s not your new lazy-day favorite. Just don’t blame me when you start craving it every weekend. 😉